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Strawberry Pound Cake Recipe

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★★★★★

4.5 from 86 reviews

This delightful Strawberry Pound Cake features a moist, buttery crumb infused with fresh strawberry puree and extracts. Baked to perfection in a bundt pan and topped with a luscious strawberry-flavored icing, this cake is bursting with natural strawberry flavor and perfect for any occasion or dessert craving.

Ingredients

Scale

Strawberry Reduction

  • 1 lb strawberries, washed and hulled

Cake Batter

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 3 cups (621g) sugar
  • 5 large eggs, room temperature
  • 3 cups (390g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract
  • 1/4 cup (115g) milk, room temperature
  • 3–5 drops pink gel icing color (optional)

Icing

  • 2 tbsp (28g) unsalted butter
  • 1/3 cup (69g) sugar
  • 1/4 cup (60ml) heavy whipping cream
  • 1/4 cup strawberry reduction (from above)
  • 1/2 tsp vanilla extract
  • 2 tsp corn syrup or honey (optional)
  • 3/4 cup – 1 1/4 cups (86g-144g) powdered sugar
  • 1 drop pink gel icing color (optional)

Instructions

  1. Make the strawberry reduction: Add strawberries to a food processor or blender and puree until smooth, yielding about 2 cups. Strain to remove seeds if desired. Transfer puree to a medium saucepan over medium heat and cook, stirring constantly to avoid burning, until thickened and reduced to 1 cup (about 20-25 minutes). Cool to room temperature; can be stored refrigerated if made ahead.
  2. Prepare to bake: Preheat oven to 325°F (163°C). Grease a 10-14 cup bundt pan with non-stick baking spray to ensure easy cake release.
  3. Cream butter and sugar: In a large mixing bowl, cream together room temperature butter and sugar on medium speed using a stand or hand mixer until light and fluffy, about 5 minutes.
  4. Add eggs: Incorporate eggs one at a time, mixing thoroughly after each addition. Scrape the bowl sides as needed to ensure an even mix.
  5. Add dry ingredients: On low speed, gently mix in flour, baking powder, and salt just until combined, avoiding over-mixing to keep the cake tender.
  6. Add flavorings and liquids: Add strawberry and vanilla extracts, milk, ¾ cup of the prepared strawberry reduction, and optional pink gel icing color. Mix until just combined to maintain batter lightness.
  7. Bake the cake: Pour batter evenly into the prepared bundt pan. Bake in the preheated oven for 75-85 minutes or until a toothpick inserted in the center comes out mostly clean but still moist.
  8. Cool the cake: Let the cake cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely to room temperature.
  9. Prepare the icing: In a small saucepan, combine unsalted butter, sugar, heavy whipping cream, strawberry reduction, vanilla extract, and optional corn syrup or honey. Heat on low until sugar melts, then bring to a boil over medium heat and cook for 3 minutes, stirring occasionally. Remove from heat and transfer immediately to a heat-proof bowl.
  10. Finish the icing: Let the mixture cool 5-10 minutes, then whisk in ¾ cup powdered sugar until smooth. Adjust consistency by adding more powdered sugar if too thin or a bit of water if too thick. Add optional pink gel icing color for a pretty hue.
  11. Drizzle the icing: While the icing is still warm and pourable, drizzle it generously over the cooled cake to create a sweet, glossy topping that enhances the strawberry flavor.

Notes

  • Strawberry puree can be strained if you prefer a seedless reduction.
  • Ensure all ingredients are at room temperature for best mixing and texture.
  • If you want a more intense strawberry flavor, you can use additional strawberry extract or swirl some strawberry reduction into the batter before baking.
  • The icing consistency can be adjusted to your liking by gradually adding powdered sugar or water.
  • Store the cake covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Keywords: strawberry pound cake, strawberry cake, bundt cake, strawberry dessert, homemade cake, strawberry icing

Find it online: https://spatulaqueen.com/strawberry-pound-cake-recipe/